Peach Cobbler Egg Rolls (Printable)

Golden crispy rolls stuffed with cinnamon-spiced peaches and vanilla glaze

# Ingredient List:

→ Fruit Filling

01 - 2 cups fresh or canned peaches, diced (drained if canned)
02 - 1/4 cup granulated sugar
03 - 1 tablespoon brown sugar
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1 tablespoon cornstarch

→ Egg Rolls

08 - 12 egg roll wrappers
09 - 1 egg, beaten (for sealing)
10 - Vegetable oil, for frying

→ Vanilla Glaze

11 - 1/2 cup powdered sugar
12 - 1 tablespoon milk
13 - 1/2 teaspoon vanilla extract

# How to Make:

01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and let stand for 5 minutes to allow flavors to meld and cornstarch to activate.
02 - Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2 tablespoons of peach filling onto the bottom third of the wrapper. Fold the bottom corner over the filling, fold in the sides tightly, and roll upward to encase. Seal the final flap with beaten egg. Continue with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or pot. Heat oil to 350°F. Fry egg rolls in batches of 4-5 for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
04 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and lump-free. Drizzle generously over warm fried egg rolls immediately before serving.

# Expert Tips:

01 -
  • The crispy shell creates the most incredible texture contrast against warm, soft peaches
  • They come together in under 40 minutes but taste like you spent all day in the kitchen
  • Perfect finger food for parties because no plates or spoons are needed
02 -
  • Overfilling the wrappers is the most common mistake, so stick to about 2 tablespoons per roll
  • Make sure your oil is hot enough or the wrappers will absorb too much oil and become greasy
  • Let the filling cool slightly before wrapping so you do not burn your fingers while folding
03 -
  • Work quickly with the wrappers and keep unused ones covered with a damp cloth
  • Drain the fried rolls standing up briefly so excess oil drips off one end

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